Caramel Latte Cupcakes

by Shayla Ebsen

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Caramel and espresso are two of my favorite things. This cupcake recipe combines both into a delightful recreation of a caramel latte.

These caramel latte cupcakes began as a Wednesday afternoon experiment and, I must say, I’m quite impressed with the results. The cupcakes are rich with caramel flavors while the buttercream frosting offers hints of espresso, caramel and cream.

In this recipe, you’ll be creating a caramel sauce that’s incorporated into the cupcake batter as well as into the buttercream espresso frosting – yummy!

I hope these caramel latte cupcakes are as well received in your household as they were in mine.


Caramel Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 8 tablespoons unsalted butter, softened
  • 1 cup brown sugar
  • 4 egg whites

Caramel Sauce Ingredients (one-half of the prepared sauce will be used in the cupcake batter and one-half will be used in the buttercream espresso frosting):

  • 1/2 cup sugar
  • 1/4 teaspoon of salt
  • 3 tablespoons unsalted butter
  • 1/3 cup heavy cream

Buttercream Espresso Frosting:

  • 8 tablespoons unsalted butter, softened
  • 1 1/2 cups confectioner’s sugar
  • 1/4 cup of espresso or strongly brewed coffee, cooled (If you’re searching for an espresso maker, I highly recommend the Cuisinart espresso maker. I’ve had mine for more than a year and use it every day – haven’t had any issues yet.)
  • Remainder of caramel sauce from cupcakes (preparation instructions follow below)


Caramel Sauce:

  • Melt the sugar and salt over medium high heat in a medium sauce pan.
  • Stir the sugar continuously as it melts.
  • Continue cooking and stirring until it turns a deep amber color.
  • Add the butter to the sugar and stir until melted.
  • Carefully pour the heavy cream into the caramel sauce, be prepared for it to splatter and bubble as you are pouring it in.
  • Reduce heat to low and continue stirring until the sauce becomes smooth, about 1 minute.
  • Remove from heat and let cool. Set aside.
  • *You will be using one-half of this sauce for the cupcake batter and one-half for the buttercream frosting.

Cupcake Batter:

  • Preheat the oven to 325 degrees F.
  • Combine the flour and baking powder in a medium bowl. Set aside.
  • In your stand mixer, beat the brown sugar and butter until light in color and creamy.
  • With the stand mixer set on medium-low, alternate adding a little of the flour mixture and a little of the cooled caramel sauce to the brown sugar and butter until combined. Continue adding the flour and sauce until all is combined into the batter. **Remember, you should only use one-half of the caramel sauce in the cupcake batter. The other half should be set aside for the frosting.**
  • Scrape the batter into a large mixing bowl and clean the bowl of your stand mixer.
  • In the cleaned stand mixer bowl, beat the egg whites with the whisk attachment until stiff and white.
  • Gently fold 1/3 of the stiff egg whites in with the cupcake batter until combined. Fold the remaining thirds of the egg whites 1/3 at a time until fully blended into the batter. Don’t over mix.
  • Divide between 12 (or more) cupcake holders, ensuring each is 3/4 full.
  • Bake on the oven’s center rack for 25-30 minutes or until browned and a toothpick inserted in the center of a cupcake comes out clean.

Buttercream Espresso Frosting:

  • Mix the butter in your stand mixer until creamy.
  • Slowly add the confectioner’s sugar and mix until smooth and creamy.
  • Stir the espresso or strongly brewed coffee in with the remainder of the caramel sauce and stir until combined into a dark brown liquid. *Make sure that the sauce is cooled when adding it to the frosting.
  • Slowly add small portions of the espresso sauce to the stand mixer, beating on low. With each addition of a small portion of the espresso sauce, taste the frosting. You may not need to use all of the espresso sauce depending on your tasting preferences.
  • Spread the frosting onto the cooled cupcakes.
  • Enjoy as your afternoon caffeine/sugar fix!

I’d love to hear how these cupcakes turn out for you so please leave a comment below or on the Made From Scratch Recipes Facebook page.

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